1 pound kale, stems (and veins, if desired) removed and leaves washed 2 tablespoons olive oil 1 onion, chopped 2 cans cannellini beans, (14.5 ounces each), drained and rinsed 4 cups water 2 cups chicken stock, or reduced-sodium canned broth Salt and pepper 4 thick slices country bread Grated Parmesan cheese, (optional)
STEP 1 Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes. STEP 2 Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes. STEP 3 Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.